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Luchi
Why today am posting Luchi, coz today i have to post a recipe name starts with L as am running a long marathon for this whole month and this weeks theme is Regional dishes. Since Luchi goes under Bengali cuisine, a pect dish to post today na. Thank god, this Luchi is the final dish for this weeks blogging marathon and we have still two more weeks to go. As i told earlier, my next weeks theme is going to be street food/Condiments, stay tune friends..
2cups All purpose flour
3tbsp Melted ghee
Salt
Warm water
Oil for deep frying
Sieve the flour with salt , slowly add the melted ghee and mix with fingertips.
Add water to make the dough to become a smooth,soft and stiff dough,keep aside for half an hour covered with a damp cloth.
Pinch out golf sized balls from the dough,roll it well to form a smooth balls.
Press with both hands to make flat, oil a clean flat surface roll the rolled balls each as medium sized discs..
Heat oil in a kadai, drop gently the rolled discs to the oil, take care that oil shouldnt be too hot and cold.
Flip the luchi and cook on both sides until they turns puffy.
Drain the excess of oil with paper towel.
Serve immediately with your favourite dish.
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Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32 );
Luchi
Wednesday, February 12, 2014
Luchi is a deep fried flatbread made with maida flour, is a typical dish of Bengali cuisine. Luchi is prepared with a dough made with maida, water and melted ghee, which is rolled as small balls,then these balls are flattened with a rolling pin individually. Those rolled balls are deep fried in oil which is called as Luchi, this deep fried beauties are usually serve with curries especially prepared with potatoes. If maida is substituted with wheat flour, we call it a poori. Luchi served with aloor dum with mishti doi makes an excellent breakfast and everytime i make luchi i love to serve them with aloo charchari or achari baingan, which makes an incredible pair too.Ill share Aloo charchari recipe soon.Why today am posting Luchi, coz today i have to post a recipe name starts with L as am running a long marathon for this whole month and this weeks theme is Regional dishes. Since Luchi goes under Bengali cuisine, a pect dish to post today na. Thank god, this Luchi is the final dish for this weeks blogging marathon and we have still two more weeks to go. As i told earlier, my next weeks theme is going to be street food/Condiments, stay tune friends..
2cups All purpose flour
3tbsp Melted ghee
Salt
Warm water
Oil for deep frying
Sieve the flour with salt , slowly add the melted ghee and mix with fingertips.
Add water to make the dough to become a smooth,soft and stiff dough,keep aside for half an hour covered with a damp cloth.
Pinch out golf sized balls from the dough,roll it well to form a smooth balls.
Press with both hands to make flat, oil a clean flat surface roll the rolled balls each as medium sized discs..
Heat oil in a kadai, drop gently the rolled discs to the oil, take care that oil shouldnt be too hot and cold.
Flip the luchi and cook on both sides until they turns puffy.
Drain the excess of oil with paper towel.
Serve immediately with your favourite dish.
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32 );
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